COMMERCIAL DESCRIPTIONMonk’s Blood pays homage to the monks of Belgium’s monasteries who have been
brewing some of the world’s great beer for centuries. During times of fasting, the monks
subsist solely on beer, which they refer to as “liquid bread”. Beer, quite literally, is in their
blood. The most sublime of the monk’s premium brews is dark like blood, rich and nourishing.
21st Amendment founders Nico Freccia and Shaun O’Sullivan traveled to Belgium to
develop the recipe for this special beer, visiting small, traditional breweries in the hop
fields of west Flanders, not far from the famous Trappist abbey of Westvleteren. Monk’s
Blood is designed to pair beautifully with rich winter stews, creamy cheeses, unctuous
desserts or just by itself, in a Belgian tulip glass, with a good book by the fire.

On tap at 21st Amendment during SF Beer Week. Not bad, but really didnít do it for me overall. Dark blood-like red color with a small off-white head. Aroma of sweet malt, dark fruits, sugar, and yeast. Flavor was similar - really fruity with sweet and sour notes as well as some roastiness. Complex for sure, but I donít think it came together all that well. Fairly full palate. Not too drinkable.

Can. Pours a lighter murky brown with a slightly tan head. Spices and light vanilla in the aroma. Lightly pruney, but not overly sweet with some toffee and toast. Lighter body with bubbly carbonation. Just OK.

Pour into goblet. Malty and sweet aroma with hints of dark fruit. Decnet head dissipates quickly but leaves a moderate ring with some legs. Taste is average Belgian Strong, light bittering, and not nearly as sweet as its aroma. Kind of a dry finish to be honest, and although I get some vanilla notes, the cinnamon is barely there. I guess it could be called balanced, but just a tad bit light on flavor. I have tried some of 21st Amendment beers and not enjoyed them, but I have to admit, this one is pretty good. Perhaps using a good glass helps out a bit. I am pleasantly surprised and would probably buy this again. Tasted @ 50F from the can.

Can. A hazy dark red beer with a thin orangey head. The aroma has notes of alcohol, spices, malt, and caramel. The flavor is sweet with notes fo malt, caramel, and alcohol, as well as lighter notes of straw, leading to a dry alcoholic finish.

Can. Brown with some orange and a light tan head. A good amount of artificial candied cherry in the nose, reminiscent cheap jam or cheap maraschino, along with some vanilla and brown sugar as it warms up. Taste is thankfully only medium sweet considering the nose with mild bitterness. Flavors of cinnamon, some sweetness, alcohol, and bitterness. Finishes lightly sweet and bitter. On the lighter side of medium with and average carbonation. Not my favorite combo of flavors but it improved a bit as I drank more.

Pours a rich mahogany brown with ruby highlights and two fingers of foamy mocha tan head. Nose was very nice, lots of rich sweet fruit with notes of fig and raisin over brown sugar and spicy phenolics. I canít really explain this flavor at all. Absolute palate disaster, feels like I just drank Campari.... Iím going to come back to this one at some point and hope I had something nuts in my Karmeliet glass. Extremely bitter and astringent and altogether unpleasant. I can barely taste

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